Hot water crust pastry is easy to make and handle, plus its bakes to a delicious crisp and doesn’t need blind baking. If serving to vegetarians, leave out the bacon, use butter in the pastry and use a vegetarian alternative to Worcestershire sauce.
Yields: 6 servings
Prep Time: 45 mins
Process Time: 1 hour 20 mins
Total Time: 2 hours 5 mins
Calories per Serving: 682
Ingredients
For the pastry- 400 g
- 150 g
- 1
- 150 g
- 50 g
- 7
- 1
- 250 g
- 2 tsp.
- 2 tsp.
Directions
- For the pastry, in a large bowl mix the flour and 1/2tsp fine salt. In a small pan over medium heat melt the lard/butter and 115ml cold water just until the fat melts and the water is starting to boil. Quickly pour into the flour bowl and mix with a cutlery knife until combined.
- Knead in the bowl for 1min, or until the pastry comes together. Split into 2/3 and 1/3, wrap each portion in clingfilm and set aside at room temperature until needed.
- For the filling, cook the bacon in a medium pan over medium heat for 10min, or until crispy. Using a slotted spoon, remove the bacon to a plate lined with kitchen paper.
- Reduce heat to low-medium and add the butter to the pan. Cook the onions for 15min, stirring occasionally, until very soft and translucent. Add the stock pot and 300ml cold water and cook for 5min, until most of the liquid has evaporated. Scrape onions into a large bowl and stir in the cheese, mustard, Worcestershire sauce, bacon and plenty of seasoning. Set aside to cool for 10min.
- Preheat oven to 200°C (180°C fan) mark 6. Lightly flour a work surface and roll out the larger portion of pastry to 5mm and use to line a 23cm round, 4cm deep, fluted tart tin, leaving excess pastry hanging over the sides. Place tin on a baking tray.
- Scrape the filling into the pastry case and spread to level. Brush the edges of the pastry with some of the beaten egg yolk. Re-flour the surface (if needed) and roll out remaining pastry until large enough to cover top of tin. Lay over filling and pinch the edges to seal. Trim excess, if needed.
- If you like, re-roll any trimming and stamp or cut out letters or shapes. Brush the top of pastry with more egg yolk to glaze, then stick on decorations (if made) and brush again. Cut a small hole in the centre of the pastry to allow steam to escape.
- Cook in the oven for 40-45min, or until golden brown and the edges are coming away from the sides of the tin. Leave to cool in tin for 10min, before transferring to a board and serving with steamed greens, if you like.
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Per serving:
- Calories: 682
- Protein: 19g
- Fat: 46g
- Saturates: 23g
- Carbs: 47g
- Total sugars: 9g
- Fibre: 5g
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